Jamaican Mushroom
Also known as Jamaican Yellow Mushroom · Yellow Jamaican Hot Pepper · Jamaican Squash Pepper · Yellow Squash Pepper
The Jamaican Mushroom is a traditional hot pepper from Jamaica known for its distinctive flattened mushroom-like shape, bright yellow ripe color, and fruity citrus flavor with approachable heat. Slightly milder than a classic Scotch Bonnet, it excels in Caribbean cuisine for hot sauces, jerk seasoning, salsas, and stuffing.
Growing
~105 days to maturity
Fruit size
4–6 cm
Flavor & Use
Fruity and citrus-forward with lemony lime tones, a bell pepper-like aroma, and balanced intense spice.
Culinary
About
Jamaican Mushroom peppers, also known as Jamaican Yellow Mushroom or Yellow Squash peppers, are small flattened pods with a round, wrinkled, gnarled appearance resembling a button mushroom or pattypan squash. Ripening from green to vibrant yellow, they feature crisp pale yellow flesh, a bell pepper-like aroma, and a fruity, citrus-forward flavor with lemony lime notes and intense but balanced spice. Heat levels range 100,000–200,000 SHU. The plants are Capsicum annuum and are distinguished from chinense Scotch Bonnets by wider calyx, thicker stems, and overall morphology. They are a traditional Jamaican variety primarily grown in home gardens and specialty farms, and serve as a staple in Caribbean hot sauces and jerk seasoning.
Backstory
Jamaican Mushroom chile peppers descend from peppers transported from Central and South America into the Caribbean by migrating indigenous peoples in ancient times. They spread further through Spanish and Portuguese trade and later immigration. Today they are grown mainly in home gardens and on specialty farms across the Caribbean, United States, and Europe, remaining central to Jamaican hot sauce and jerk seasoning.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.